If you’re a fan of cozy seasonal flavors, I have a treat for you: a seriously delicious Eggnog Cookies with Nutmeg Glaze Recipe that perfectly captures all those warm holiday vibes in every bite. These cookies are soft, subtly spiced, and that nutmeg glaze on top? It’s like the cherry on a festive sundae. Trust me, once you try this recipe, you’ll be baking them all season long!
Why You’ll Love This Recipe
- Classic Holiday Flavor: The nutmeg and eggnog combo creates a nostalgic taste that warms the soul.
- Soft Yet Slightly Chewy Texture: I love how these cookies stay tender without being cakey.
- Easy to Make: Simple steps and everyday ingredients – perfect for busy holiday prep.
- Versatile Glaze: The nutmeg glaze adds just the right touch of sweetness and spice, making these cookies stand out.
Ingredients You’ll Need
The blend of spices and the richness from eggnog really make these cookies shine. You’ll want fresh nutmeg if possible, and quality eggnog (I used Shamrock Farms Eggnog, but any will work). These ingredients come together harmoniously for a cookie that’s packed with holiday cheer.
- Flour: Be gentle when measuring — spoon it lightly into your cup to avoid too dense a dough.
- Baking soda: Helps cookies rise just right without spreading too thin.
- Baking powder: Adds a bit of lift and extra fluffiness to the cookies.
- Cream of tartar: This ingredient is key for adding just the right tang and texture.
- Nutmeg: Freshly grated gives the best aromatic flavor; you can adjust from 1 to 2 tsp for a stronger kick.
- Butter: Use softened for smooth mixing and a rich, buttery taste.
- Granulated sugar: Adds sweetness and slight crispness along the edges.
- Brown sugar: Packed and light or dark both work, for that deep caramel note.
- Eggs: Binds ingredients and adds moisture.
- Eggnog: The star of the show—adds flavor and moisture.
- Vanilla extract or rum extract: I love the hint of rum extract for that holiday vibe, but vanilla works just as well.
- Sugar and nutmeg (for topping): Coats the cookie dough balls to give an extra spiced crunch.
- Powdered sugar (for glaze): Sweet and smooth, perfect for drizzling.
Variations
I love making this recipe my own sometimes by swapping around a few ingredients or adding extras. Feel free to tweak it based on your tastes or dietary needs—it’s quite forgiving, which is great if you want to experiment.
- Spiked Flavor: Once, I added a splash of bourbon instead of rum extract, which amped up the richness—definitely a grown-up twist that my family went crazy for.
- Gluten-Free Version: I tried replacing all-purpose flour with a 1-to-1 gluten-free blend, and it worked surprisingly well—just make sure your blend contains xanthan gum.
- Stronger Nutmeg Taste: Doubling the nutmeg boosts that signature eggnog flair—just make sure you or your guests love nutmeg because it gets potent.
- Dairy-Free Eggnog: Using almond milk-based eggnog works nicely if you need a dairy-free option; it changes the flavor a little but keeps the festive spirit.
How to Make Eggnog Cookies with Nutmeg Glaze Recipe
Step 1: Prep Your Dry Ingredients With Care
Start by sifting together your flour, baking soda, baking powder, nutmeg, and cream of tartar. This makes sure everything is evenly distributed, which means no surprise pockets of baking powder or nutmeg in your cookies. Something I learned the hard way is to spoon flour gently into your measuring cup — if you scoop, you’ll pack in too much and end up with dry, dense cookies.
Step 2: Cream Butter and Sugars Until Fluffy
This step is your ticket to the perfect cookie texture. Beat the butter with both sugars until light and fluffy—it usually takes about 3-5 minutes with an electric mixer. This traps air in the mixture, helping your cookies rise and stay tender. Then add eggs, eggnog, and your choice of vanilla or rum extract and blend well for that irresistible richness.
Step 3: Combine and Chill the Dough
Stir in your dry ingredients just until combined—you don’t want to overmix here or you’ll develop tough cookies. The dough will be thick, especially after chilling. Pop the dough into the fridge for at least an hour; chilling helps control spread and deepens the flavors, something I’ve noticed really improves the texture.
Step 4: Roll, Coat, and Bake
Preheat your oven to 350°F. Roll dough into 1-inch balls — this size produces a nice balance of crispy edges and soft centers. Mix sugar and nutmeg and roll one side of each dough ball in this mixture. I love that little extra spice crunch it adds. Place them coated side up on a baking sheet lined with a silicone mat or parchment paper. Bake for 8-9 minutes—don’t overbake, they should be just set with slightly soft centers. Let cool for 10 minutes on the baking sheet before transferring to a rack.
Step 5: Glaze for the Perfect Finish
Mix powdered sugar, eggnog, and nutmeg until smooth. Drizzle this glaze over your cooled cookies. It sets with a soft finish but won’t harden completely, so I avoid stacking glazed cookies to keep that perfect appearance. This glaze adds a lovely sweet-spiced touch that takes these cookies from simple to spectacular.
Pro Tips for Making Eggnog Cookies with Nutmeg Glaze Recipe
- Spoon, Don’t Scoop Your Flour: I used to scoop my flour directly, but spooning it in keeps the dough from becoming too dry and dense.
- Chill Dough Thoroughly: Refrigerating for at least an hour helps the cookies spread evenly and develop better flavor.
- Mix Sugar and Nutmeg for More Flavor: Rolling dough balls in this combo before baking gives a lovely, subtle crunch and spicy aroma.
- Don’t Overbake: Baking even a minute or two longer can dry these cookies out – aim for just set edges and slightly soft centers.
How to Serve Eggnog Cookies with Nutmeg Glaze Recipe
Garnishes
I like to sprinkle a tiny bit of extra freshly grated nutmeg over the glaze for presentation—it looks festive and amps up the nutmeg aroma. Sometimes a little dusting of powdered sugar adds a wintry, snowy effect that delights guests.
Side Dishes
These cookies go fabulously with a warm cup of spiced cider or a fresh mug of coffee. For a holiday party, I usually pair them with creamy hot chocolate or even a scoop of vanilla ice cream for dessert.
Creative Ways to Present
For gift-giving or parties, I arrange these cookies on a tiered platter with sprigs of rosemary and cranberries to enhance the holiday look. Wrapping a small stack in cellophane tied with a cinnamon stick ribbon always gets compliments and makes a thoughtful edible gift.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature for up to 4 days. If the glaze softens too much, placing a small piece of parchment paper between cookies keeps them from sticking together.
Freezing
I’ve frozen the dough balls wrapped tightly in plastic wrap and then in a freezer bag. When I’m ready to bake, I let them thaw slightly at room temperature, then bake as usual. You can also freeze baked cookies without glaze in airtight containers for up to 3 months; I add glaze after thawing.
Reheating
To refresh the cookies, I warm them in a 300°F oven for about 5 minutes — this brings back that soft texture without melting the glaze. Avoid microwaving since it can make the cookies soggy and the glaze runny.
FAQs
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Can I use store-bought eggnog for this Eggnog Cookies with Nutmeg Glaze Recipe?
Absolutely! I use Shamrock Farms Eggnog here, but any quality store-bought eggnog works just fine. Just make sure it’s flavored and sweetened to your liking since it significantly impacts the cookie’s flavor.
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What if my cookies don’t spread as much as shown in photos?
This is a common issue usually caused by too much flour or chilled dough temperature. Even if they don’t spread widely, your cookies will still taste amazing—just a little thicker and chewier. Try spooning flour into your cup and ensure you don’t over-chill the dough for best results.
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Can I make these cookies without cream of tartar?
Cream of tartar helps with texture and a subtle tang, but if you don’t have any, you can omit it. The cookies may be slightly different in texture but still super tasty. Adding an extra ½ tsp baking powder can help compensate.
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How do I get the glaze to not be too runny?
Start with the suggested amount of powdered sugar and eggnog and slowly add more powdered sugar if needed to thicken. The glaze should be pourable but not watery. Chill the cookies before glazing to help set the glaze faster.
Final Thoughts
I absolutely love how this Eggnog Cookies with Nutmeg Glaze Recipe brings the festive spirit to life in my kitchen every year. When I first tried it, I was amazed at how simple ingredients come together to create such a cozy, flavorful treat that my family always asks for again and again. I really hope you’ll give this recipe a whirl — whether it’s for a holiday party, a gift, or just a comforting sweet snack. Baking these cookies fills the house with that unmistakable, heartwarming smell of the season, turning any day into a special occasion. Happy baking!
Print
Eggnog Cookies with Nutmeg Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 48 cookies 1x
- Category: Dessert / Cookies
- Method: Baking
- Cuisine: American
Description
Delight in the festive flavors of Eggnog Cookies, perfectly spiced with nutmeg and enhanced with a creamy eggnog glaze. These soft and chewy cookies are a holiday favorite, combining classic cookie textures with the rich, warm notes of traditional eggnog for a sweet seasonal treat.
Ingredients
Dry Ingredients
- 4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cream of tartar
- 1 teaspoon nutmeg (use 2 tsp for stronger eggnog flavor)
Wet Ingredients
- 1 cup butter
- 3/4 cup granulated sugar
- 1 cup firmly packed brown sugar (light or dark)
- 2 eggs
- 1/4 cup Shamrock Farms Eggnog
- 1 teaspoon vanilla extract or rum extract (optional)
Topping
- 6 tablespoons sugar
- 1 1/2 teaspoons nutmeg
Glaze
- 2 cups powdered sugar
- 1/4 cup Shamrock Farms Eggnog
- 1/2 teaspoon nutmeg
Instructions
- Prepare Dry Ingredients: In a bowl, sift together the flour, baking soda, baking powder, nutmeg, and cream of tartar. Set aside. Make sure to gently spoon your flour into the measuring cup rather than scooping to avoid using too much flour.
- Cream Butter and Sugars: In a separate bowl, cream the butter with granulated and brown sugars until the mixture is light and fluffy, ensuring a smooth cookie texture.
- Add Wet Ingredients: Beat in the eggs, eggnog, and vanilla or rum extract to the creamed mixture until well combined to infuse the batter with rich flavor.
- Combine Ingredients: Gradually stir in the dry ingredients into the wet ingredients until just combined to avoid overmixing, which can toughen the cookies.
- Chill Dough: Cover the dough tightly with plastic wrap or transfer to a bowl covered with a lid, and chill in the refrigerator for at least 1 hour to firm up, making it easier to handle and enhancing flavor blending.
- Preheat Oven and Prepare Dough Balls: When ready to bake, preheat your oven to 350°F (175°C). Form the dough into 1-inch balls.
- Prepare Topping: Mix together sugar and nutmeg in a small bowl. Roll each dough ball in this sugar mixture, coating one side to add a sweet, spiced crust to your cookies.
- Arrange on Baking Sheet: Place the coated dough balls onto a greased baking sheet, or a sheet lined with wax paper or a silicone baking mat, leaving space for spreading.
- Bake Cookies: Bake in the preheated oven for 8-9 minutes. Avoid overbaking to keep the cookies soft. Once baked, allow them to cool on the baking sheet for at least 10 minutes to set before transferring to a wire rack.
- Make Glaze: Combine the powdered sugar, eggnog, and nutmeg in a bowl, stirring well to create a smooth glaze.
- Glaze Cookies: Drizzle the glaze over cooled cookies and let it set up. The glaze remains slightly soft, so avoid stacking cookies if glazed to preserve their appearance and texture.
Notes
- The cookie dough will be thick especially after refrigeration, which is normal and necessary for proper texture.
- Cookie spread may vary due to moisture content in the flour, refrigeration time, dough temperature, baking sheet temperature, and oven accuracy.
- If cookies do not spread as expected, they will still taste delicious despite the difference in appearance.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 25mg
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